Hand drying provided Observation: No paper towels next to dish room hand sink. Person in charge filled paper towel dispensor.
Food storage - preventing contamination from the premises Observation: Food items in walk-in-freezer stored uncovered. Person in charge covered all food items.
Physical facilities maintained in good repair Observation: 3-compartment sink white caulking had become detacched from wall.
Handwashing aides and devices, use restrictions Observation: Food employee used water at hand sink as an ingredient. Food employee stopped using hand sink water as an ingredient per inspector's request and used culinary sink next to hand sink.
11/03/2015
Regular
Air drying of equipment and utensils Observed pans stacked wet.
Handwashing signage Observed handwashing signs not posted at hand sinks in kitchen area.
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Floors soiled especially under equipment.
equipment food contact surfaces and utensils clean to sight and touch. Observed several pans store on shelf soiled. Pans were removed for cleaning. Corrected at time of inspection.
10/08/2013
Routine
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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